Many housewives consider pasta with noodles to be a “passing" dish, which is prepared in those vital moments when there is no time or energy for something serious. Indeed, these products are prepared quickly and easily. But it is unfair to treat them as something primitive. No wonder the French say that the dish makes the sauce. So chicken pasta sauce can turn them into an authentic culinary masterpiece. Moreover, its taste can be very diverse.
Few secrets
Even just stewing the chicken with spices in the broth will already be delicious. However, if you follow some simple recommendations, the sauce will come out even more seductive.
- Before preparing gravy of chicken for pasta, the carcass or its parts must be rid of the skin and seeds. Of course, this can be done while eating, but part of the taste will already be lost.
- For a more complete preservation of meat aroma and flavor notes, chicken should be marinated in any of the soft marinades.
And remember that gravy from chicken to pasta (and to other dishes too) differs from sauces in density. So if it came out liquidy, bring it to the desired consistency with flour or starch, but at the very end of cooking.
Simple recipe
Even if there is a minimum of food in the house, and there is no time to run to the store, you will still get a wonderful sauce from chicken to pasta. The recipe is based only on standard vegetables - onions with carrots, and a creative approach to spices.
Any part of the chicken or all of it is entirely cut into small pieces. In butter, they quickly brown; it is not worth replacing it with sunflower - the taste will be more coarse. When goldenness is achieved, chopped onion is poured into the meat, and after five minutes of stirring - grated carrot. Vegetables are allowed to soften, a little broth flows into them - and under the lid. When the chicken in the gravy is almost ready, it is salted and flavored with spices. At the same time, a spoonful of flour mixed in a stack of water or broth is mixed in. In final readiness, the dish is laid on top of pasta and sprinkled with chopped herbs.
Sour cream chicken pasta sauce with photo
This option involves the use of bird breasts. She chopped into strips and flushed until a tan. Next chopped onion; experienced chefs advise you not to save it in this dish: the more it will be, the tastier. When the onions are gilded, two tablespoons of flour are kneaded and allowed to caramel color. Only after this is added some water and the future gravy is stewed under the lid for about a quarter of an hour. The next step is to pour a glass of sour cream. At the same time, chopped basil, garlic, pepper, salt are poured into it. Chicken sauce with sour cream for pasta is left on the fire for another five minutes. Do not extinguish longer - the aroma of greens will disappear, which gives the dish a special highlight.
Mushroom recipe
If you add champignons to the list of products, you get even more delicious chicken pasta sauce. For her, again, a breast is taken and crumbled in stripes. This time the meat should be fried in vegetable oil, it is better combined with mushrooms. Onions are cut in half rings; on a large breast it will need two heads. Add onion straws at the stage of golden meat with simultaneous salting of chicken. A third of a kilogram of champignons crumble not too finely. If the mushrooms are small, they simply half, large specimens are cut into plates. When raining champignons, the frying is perched. Stirring over the fire with stirring continues until the active release of liquid by mushrooms. At this moment, pour a half cup of sour cream and put a piece of butter. Ready-made mushroom sauce for chicken pasta is sprinkled with herbs. Of the recommended plants - parsley, basil (green) and dill, but you can experiment with other herbs.
Gravy with tomatoes
The beginning of cooking is already familiar to you: a pitted breast or fillet is cut into oblong slices, fried until it is evenly tanned and complemented by chopped two onions. While the initial products languish together, a pound of tomato is processed (based on three hundred grams of chicken). Tomatoes are scalded with the coolest boiling water and immediately placed under cold water. The skin is removed from the tomato; they are finely cut, but do not rub and do not spin with a meat grinder.
If the place of attachment to the branch of a tomato is coarse, it is cut out and thrown away. As the onions are gilded, tomato cubes are poured into the stewpan. If the tomatoes are not too juicy, a little water is poured. Gravy is pepper, half a spoonful of sugar and fragrant herbs (you can dry) are poured: rosemary, basil, oregano. After this, the chicken sauce for pasta is covered with a lid and kept on fire until cooked. Thanks to tomato puree, it should turn out to be thick; if it didn’t work out, it is thickened with flour. Before removing, crushed garlic is introduced, and the dish is infused for 10-12 minutes.
Thai gravy
The Asian cuisine of our population is wildly successful. Among Thai recipes, there is a wonderful way to make chicken pasta gravy. Execution begins with the creation of the sauce: with a mixer or a blender, mix half a glass of coconut milk (in the worst case, you can take the usual one), one hundred grams of peanut butter, a spoonful of curry, vegetable oil and lemon juice, two each - sour cream and soy sauce. Salt with spices is taken at the discretion of the cook.
Three cloves of garlic and onion are finely chopped and fried, then chicken (almost a kilogram) is laid. When it turns white, asparagus beans are poured, about 200 grams, a little fried - and immediately cooked sauce. The gravy will languish in it no longer than ten minutes; the signal of readiness will be soft beans.
In eastern
Oriental recipes, too, have long attracted our mistresses. Cooked according to their rules gravy of chicken for pasta will especially appeal to those who do not like bird breasts, considering them not juicy enough. Legs or thighs come here: skin is removed from them, meat is thoroughly scraped from bones. You do not need to cut, the fibers are obtained in the right size. They blush, and this time no vegetables are involved in the creation of gravy. When the color is satisfactory, mix a third of a glass (approximately 60 ml) of soy sauce without additives, a spoonful of thick but flowing honey and three tablespoons of sesame seeds. Pour the meat with these ingredients and hold it under the lid for a third of an hour. After spreading the gravy on pasta, it is sprinkled with green chopped onions.
In Chinese
And again loved ethnic recipes. Chinese cuisine in popularity successfully competes with Japanese, quoted, perhaps, equally high. Gravy from chicken to pasta, which is consistent with the culinary rules of the Middle Kingdom, is quite troublesome to prepare, but it will delight you with its taste. The algorithm of cook manipulations is as follows.
- Marinade is being prepared: soy sauce, sesame oil and lemon juice are merged. The first two components are taken in the amount of one spoon, the last - twice as much. A spoonful of sugar is poured here, and the marinade is mixed until smooth.
- Large chicken fillet is cut into cubes and immersed in the marinade. In it, it should lie for half an hour, and in the cold.
- In parallel, a sauce is prepared that is traditional for Chinese dishes: sesame, chili sauce, soy sauce - one spoon each, honey, tomato paste - two each, lemon juice - three tablespoons, red hot ground pepper - as you wish, are mixed in a quarter cup of water. The sauce is put on fire until it boils.
- In a bowl, two tablespoons of flour are combined with a spoon of corn starch, half a spoon of salt and a quarter of pepper. In this mixture, chicken sticks are crushed and fried until crisp.
The resulting sticks are immersed in sweet and sour sauce for a couple of minutes, and immediately removed from the stove. Pasta is laid out on plates; Chinese chicken sauce is distributed on top.
Gravy in a slow cooker
Fans to simplify their kitchen life will easily build magnificent gravy in a miracle machine. If it has a 4-5 liter bowl, you will need either a whole chicken, or an equivalent amount of its favorite “spare parts”.
The meat is cut into small slices, a pair of spoons of oil is poured into the container, and the chicken is browned in frying or baking modes for twenty minutes. Do not forget to occasionally stir it with a spatula for a multicooker. Next, sliced a pair of onions and grated two small carrots are poured into the bowl. Cooking continues in the same mode for another ten minutes. Two tablespoons of tomato paste with three flour are mixed in a cup; salt and selected seasonings are poured here. If you don’t know what to take, sprinkle seasoning for chicken, you won’t be mistaken.
If the paste is thick, you can add a little water to facilitate the connection. Having achieved uniformity, the dressing is bred in a liter of clean water and poured into the bowl. After mixing, the baking mode is activated, and the time is set for 20 minutes. If there are children in the house and a more delicate structure of chicken is needed, the regime changes to “Quenching” and the timer starts for forty minutes.